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For this reason, an all-butter piecrust is often considered the holy grail of pie, but a combination of butter and shortening or lard can make for a best-of-both-worlds crust.
Butter: The most important component in pie crust is the fat, in this case, butter. The butter is what creates the flakes and adds the flavor and color. The butter is what creates the flakes and ...
This recipe uses a mix of butter and lard, which hits a sweet spot between flavor and flakiness. Butter has a recognizable and desirable flavor for a pie crust, but can be difficult to work into ...
The ingredients are basic enough—cold butter, flour, salt, ice water—but for flaky, buttery pie crust you need to work the cold butter into the flour just enough but not too much.
Yields: 2. Prep Time: 30 mins. Total Time: 2 hours 30 mins. Ingredients. 1 tsp. kosher salt. 3 c. all-purpose flour, plus more for the work surface. 1 c. plus 2 Tbsp. (2 1/4 sticks) cold salted ...
In a 9-inch pie plate, whisk together the flour, sugar, and salt. Make a little well in the center; add the butter, oil, and ice water, and use a fork to mix the liquids into the flour mixture ...
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I first divided the pie crusts into two categories: the ones that baked at 400° for about 15 minutes and the ones that baked at 450° for 15 minutes (there was also a rouge pie crust that baked ...